30 



BULLETIN 522, U. S. DEPARTMENT OF AGRICULTURE. 



Table XI presents the results of baking tests of Montana soft red 

 and white wheats of average quality as compared with average No. 

 2 red winter wheats grown in 1911 and 1912. 



Table XI. — Baking tests of Montana soft red and white wheats of average quality 

 compared with average No. 2 red winter wheats, crops of 1911 and 1912. 





Num- 

 ber 

 of 

 sam- 

 ples. 



Yield of 

 straight 

 flour. 



Tests of straight flour. 



Crude 

 pro- 

 tein in 



wheat, 

 NX5.7. 





Character and class 

 or type of samples. 



Color 



of 

 bread. 



Ab- 

 sorp- 

 tion of 

 water. 



Strength. 



Crude 

 pro- 

 tein in 

 flour, 

 NX5.7. 



Mois- 

 ture in 

 flour. 



Mois- 

 ture in 



Vol- 

 ume of 

 loaf. 



Tex- 

 ture of 

 loaf. 



wheat. 



Soft red wheat (west- 

 em red ), 4-year av- 

 erage, 1908-19n .. . 



Soft white wheat 

 (western white), 5- 

 year average, 1908- 

 1912 



13 



11 

 43 

 20 



Per ct. 

 68.5 



66.7 

 69.4 

 69.4 



Score. 

 98 



96 

 98 

 95 



Per ct. 

 53.6 



50.9 

 52.9 

 51.6 



C.c. 

 1,787 



1,756 

 1,989 

 1,853 



Score. 

 84 



85 

 93 

 91 



Per ct. 

 10.38 



9.16 

 9.90 

 8.65 



Per ct. 

 10.05 



9.98 

 9.89 

 10.50 



Per ct. 

 11.08 



10.12 

 10.72 

 9.47 



Per ct. 

 12.3 



12.2 



Average commercial, 

 No. 2 red winter, 

 1911 crop 



11.4 



Averagecommercial, 

 No. 2 red winter, 

 1912crop 



12.7 







MONTANA DURUM WHEAT. 



Montana-grown durum wheat does not differ widely in any essen- 

 tial characteristic from the durum wheat grown in other sections.^ 

 It is very hard and flinty, and in grinding it a high percentage of a 

 creamy or yellow flour is produced. The baking quality of this 

 flour is usually somewhat poorer than that of hard winter wheat. 

 As a rule, it contains a high percentage of crude protein. But two 

 exceptions are noted to this in the samples examined, and, of these, 

 one. No. 1067, contained a little less than 11 per cent of crude protein, 

 while the second, No. 1469, contained about 9.5 percent. The results of 

 tests and a description of such durum wheat samples as were examined 

 are to be found in Tables XII and XIII. Figure 12 affords a compari- 

 son of the bread from Montana durum wheat with that of other classes 

 of wheat. As has already been suggested, durum wheat is admirably 

 suited for the production of coarse flours and semolina for use in the 

 manufacture of macaroni and other edible pastes. It is not especially 

 suited for the production of white bread flours except for blending 

 with the flours of other wheats. The yeUow color of durum wheat is 

 highly prized by the macaroni manufacturers. 



1 Ladd, E. F., and Bailey, C. H. Wheat investigations. Milling, baking and chemical tests. N. Dak. 

 Agr. Exp. Sta. Bui. 89, p. 13-80. 1910. 



Wheat investigations. Milling, baking, and chemical tests. N. Dak. Agr. Exp. Sta. Bui. 



93, p. 203-253. 1911. 



